Cooking instructions

Mussel lettuce wraps

In a bowl mix the carrot, cucumber, red capsicum, chives & mint.

Place the 8 lettuce leaves on to a serving tray. Portion out the salad mix across the 8 lettuce leaves, then place the mussels on top of the vegetables and serve with the vietnamese peanut sauce (see below).

Vietnamese peanut sauce

Heat the oil in a medium sized saucepan over a high heat, add the garlic & sauté until it starts to colour. Add the peanuts & reduce the heat to low. Slowly cook the peanuts until they become a shade darker (this helps to release the natural oils).

Add the remaining ingredients. Increase the heat & bring the sauce to a boil, then allow to simmer for approximately 30 minutes or until reduced by half. Remove from heat & allow to cool.

Note: if you prefer you can use rice paper (round sheets) instead of letture leaves in this recipe. Soak the sheets in room temperature water before using and pat dry.